Disclosed are processes for producing cultured dairy products such as yogurt that are shelf stable without refrigeration. Such processes include contacting a sterilised preferably ultra high temperature (UHT) sterilised milk base having from 0.5 to 1.9 wt. % milk sugar with a lactic acid bacteria culture and aseptically packaging in a container followed by storage under conditions suitable to result in a pH of less than 4.7. Other ingredients (such as a sweetener a flavorant a preservative a stabilizer an emulsifier a prebiotic substance a special probiotic bacteria a vitamin a mineral an omega 3 fatty acid a phyto sterol an antioxidant a colourant) may be added prior to packaging.
